Salmon Tournedos Stuffed with Asparagus and Shrimp (Ketogenic Diet)

4 servings

• 2 similar-sized salmon fillets, 350 g each, skin removed
• 160 ml baby spinach
• 6 asparagus
• 150 g Nordic shrimp
• 80 ml grated mozzarella

1. Preheat oven to 400F (200C).
2. Place one salmon fillet on the work surface, skin side up; spread baby spinach, asparagus, shrimp and mozzarella over fillet.
3. Cover with the other salmon fillet, skin side down; tie four equally spaced strings around both pieces of salmon to hold the filling, season with salt and pepper.
4. Slice salmon between strings to form four tournedos.
5. Place tournedos on a baking sheet lined with parchment paper; bake for 10 to 12 minutes.
6. Set the oven to "broil" and grill the tournedos for 2 to 3 minutes.
7. Serve with express hollandaise sauce.

Express hollandaise sauce

1. In a saucepan, heat 250 ml butter until boiling.
2. In the blender container, place 4 egg yolks, 15 ml lemon juice and 30 ml hot water.
3. Emulsify for 1 to 2 minutes, incorporating the butter; season with salt and pepper.

BON APPÉTIT